Molino Grassi 00 Lievito (Rinforzato)
StrongItaly
Reinforced (rinforzato) tipo 00 from Molino Grassi. W300. Used for longer-maturation bread, baguettes, boules, focaccia, and Roman-style pizza.
How the calculator uses this flour
- Fermentation window. With W 300 and 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Reinforced (rinforzato) tipo 00 from Molino Grassi. W300. Used for longer-maturation bread, baguettes, boules, focaccia, and Roman-style pizza.
bread, focaccia, baguette, pizza, roman-style, long-fermentation, kosher, halal
Bakes with this flour
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Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
00 Lievito (Rinforzato) vs BellaNapoli Red
Strength
Strong · W 300Strong · W 300P/L
0.550.60+0.05Protein
13%11.8%-1.2%Hydration
——Maturation
——00 Lievito (Rinforzato) vs BellaNapoli Red
00 Lievito (Rinforzato) | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.55 | 0.60+0.05 |
Protein | 13% | 11.8%-1.2% |
Hydration | — | — |
Maturation | — | — |